Ssuk Tteok (Mugwort Rice Cake)

Clean fresh mugwort thoroughly, removing any tough stems or impurities. Blanch the mugwort in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water very well.

In a large mixing bowl, combine non-glutinous rice flour, glutinous rice flour, sugar, and salt.

Finely chop the blanched mugwort or process it into a paste. Add the prepared mugwort to the flour mixture.